Yesterday we test-drove an Adult Summertime Ice Cream Beverage, otherwise known as a Roasted Pineapple Rum Milkshake. Extremely tasty. The recipe is from
Bobby Flay’s Burgers, Fries, and Shakes by (wait for it) Bobby Flay.
I am so All-American in this way. I think a really good burger is a thing of beauty and a joy forever. I can eat my body weight in french fries. And when I was a kid, I went through a period where I absolutely refused to eat any traditional breakfast foods: no eggs, no pancakes, no cereal (not even Froot Loops or Cheerios, which pretty much made me an alien in the eyes of my community), nothing… except chocolate milkshakes. My parents called the pediatrician, who chuckled and said, Well, if it’s all she’ll eat then drop an egg in it and give it to her. So every morning, my very patient father got up and made me a chocolate milkshake for breakfast (*blows kiss to father through the internet*).
He did not, however, put any liquor in it. It took Bobby Flay to bring me to that particular aha! moment. I am also finally going to learn to make proper french fries All By Myself, and there are several burgers I’ve got my eye on. I am sure that many of them will go nicely with a lovely bottle of rioja (grin).
Here’s the recipe. It supposedly makes four milkshakes, to which I say *snort* — I made a half-recipe to serve two, and could easily have drunk it all myself.
Some tips: use premium ice cream with a high fat content and no thickeners like food starch or guar gum. And take the time to actually roast the pineapple, it’s worth it.
Enjoy.
Bobby Flay’s Roasted Pineapple Milkshake, adult version…
Makes 4 (if you are a munchkin or an anorexic supermodel, otherwise it makes 2)
1/2 small ripe Golden pineapple, core removed, cut into wedges (3 cups)
1/2 cup pineapple juice, chilled
1/4 cup lemon sorbet
10 ounces premium vanilla ice cream (about 1-2/3 packed cups)
1. Preheat oven to 375 degrees F.
2. Combine the pineapple and 1/4 cup of the juice in a small roasting dish and roast in the oven, turning once, until golden brown (about 15 minutes). Remove from the oven and let cool completely. (Kelley’s shortcut: stick the wedges in a bowl and put them in the freezer for about 5 minutes).
3. Set aside 2 or 4 (depending) pineapple wedges for garnish. Put the remaining cooled roasted pineapple, any juice from the roasting dish, and the remaining 1/4 cup pineapple juice in a blender. Add 2 ounces (1/4 cup) dark rum. Blend until combined, about 7 seconds.
4. Add the sorbet and ice cream, and blend until smooth (about 10 seconds). Serve in chilled glasses and top each with a pineapple wedge.
Just leave out the rum if you’re giving it to your kids for breakfast. Getting your kids drunk will not make them get better grades or clean their room more often, and Child Services really will get grumpy, and how are you going to enjoy your own rum milkshakes in the slammer?
Thanks, I’m going to try it. If I have guests, I’ll stick a paper umbrella in it and be so impressive that I’ll get several proposals….to make more.
Can you post a picture so we can see how big the glasses are? A certain someone has said one serving is adequate for munchkins or anorexic models – which means I’ll probably have to have four. 🙂
Paper umbrellas, good idea!
The picture is deceptive — it looks like the glass is enormous, which is what fooled me into not reading the accompanying text (oops) that says “6 ounce servings.” Also known as, half a beer’s worth. I swan, that’s just not enough Haagen-Dazs-Captain-Morgan goodness to get the party started…
Deceptive picture? Shocking!
Here’s a tip from your mum … once you have prepped the potatoes, heat up your warming oven and line a baking sheet with paper towels. Next, deep-fry your potatoes until they are barely gold colored and rather limp, then take them out and drain them on the paper towels and keep warm. When all are done, re-heat of the oil and deep-fry them again until they are golden-brown. This process keeps them crisp on the outside and cooked through on the inside. Also, it kills all the calories and if you dust them with garlic salt, they will keep away vampires! However, I suggest you do the deep frying before you drink your pineapple rum malts.
bluenote: That’s the best “mum” post I’ve ever read. Thank you!!
My mum rocks. And that’s just the way it is.
You talk about the milkshake; the fries are a thing; i wanted to chime in on the hamburger.
These days, I am a fan of Cook’s Illustrated, and all their “Best” cookbooks. They develop their strategy with you, they share their mistakes, you get to learn along with them. I like that in a mentor. And then if you follow their instructions, it also works. I like that in a mentor, too.
They found that the hamburger problem is in the ground beef. Their whole point is, you gotta make your own. What they recommend is, you take 10oz of sirloin steak tips and 6oz of boneless beef short ribs (to get the fat/lean mix right). You cut them into 1-inch chunks. You freeze those chunks (trying to get each piece not stuck to the next — they think we have room in our freezer to put those chunks on a cookie pan and slide it in there, i don’t know who they’re friends with). Once well frozen, you take those hunks of ice meat out and put them through your food processor 1/3 or 1/2 at a time. Each small bunch gets 10-15 one-second pulses (and there’s scraping down to make sure things are mixed in the meantime). Dump each batch onto a baking sheet with a spatula (no hands, you want it to stay cold if possible). Once it’s all ground, take out the long fat/gristle strands. Separate meat into four piles, touching it as little as possible (no squeezing! no heating!). Pat each pile into a 1/4 pound patty. Salt and peeper top, flip, salt and pepper the other side, and then put back into the fridge.
You leave those patties in the fridge while you fix the buns and toppings and everything else and get a frying pan warm and ready. Then you fry them three minutes on one side, then a minute on the other, then plop the slice of cheese on top, then another minute.
It really works — these are remarkable cheeseburgers….
It works. Those Cooks Illustrated folks, you have to give it to them — their re
oops, i didn’t finish my edit, i meant to cut off that bit “you have to give it to them”. So it goes 😉
Steve, I think you would like the Bobby Flay book — some of the burgers are right up your alley, including: Argentinian Burger with fresh-made chimichurri; Napa Valley Burger with goat cheese and Meyer lemon-honey mustard; Oaxacan Burger with mole; Santa Fe Burger with Monterey Jack and poblanos. The list goes on.